1. Wash the white shells, drain the water, and set aside;
2. Put the white shells and perilla in the pot, add appropriate amount of water, and cook until the shells are opened;
3. Take out the white shell and place it on the plate, swing it sideways;
4. Disperse the eggs with an appropriate amount of warm water, and then remove all the bubbles on the surface with the soup;
5. Pour the egg liquid evenly into the bowl of white shells;
6. Put it in the steaming oven (steam-temperature 100 degrees-time 15 minutes);
7. After steaming, add appropriate amount of light soy sauce.
Tips:1. After the white shells are steamed, put some light soy sauce on it, so that the seafood flavor of the white shells can be preserved;
2. Add water to the eggs. It is recommended to use warm water of 40 degrees, and all the bubbles must be removed, so that the steamed eggs will be more tender and smooth.
